From The Straits Times    |

WOK-COOKED CHAR SIEW

Serves 8

INGREDIENTS

2 tsp salt

1 tsp sesame oil

1 tsp thick dark soya sauce

1 tsp white pepper

1 tsp five-spice powder

1 Tbs white sugar

2 tsp hoisin sauce

4 Tbs honey

1 Tbs Chinese rice wine (hua tiao jiu)

1kg pork belly, skin removed and cut into 15cm by 3cm pieces, about 2cm thick

2 Tbs vegetable oil

240ml water

DIRECTIONS

1. Place salt, sesame oil, thick dark soya sauce, white pepper, five-spice powder, sugar, hoisin sauce, 2 Tbs honey and Chinese rice wine into a mixing bowl and mix well.

2. Coat pork belly strips evenly with marinade in the mixing bowl. Set aside.

3. Set a wok over medium heat and heat the vegetable oil. Add pork belly strips, one at a time, into the wok. Pour in remaining marinade and the water.

4. After five to 10 minutes, when the marinade is bubbling, turn the heat down to low and let the pork braise for another 40 minutes. Using a pair of tongs, flip the meat every 10 minutes. Add 100ml of water if the gravy becomes too dry. Do not cover the wok so that it is easier to monitor the amount of gravy in it.

5. Insert a fork into the meat. If the fork goes through easily, the meat is cooked. Push the meat to the sides of the wok and scoop the thickened gravy into a bowl. Set aside.

6. Turn the heat up to medium and sear the pork pieces for two to three minutes until charred edges form on parts of the meat. Using a pair of tongs, transfer the pork onto a tray.

7. Brush the remaining 2 Tbs honey on both sides of each piece of pork. Let cool for 10 minutes before slicing. Serve with the gravy.

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This story was originally published in The Straits Times